Boba Tea

5 from 1 vote

Sweet and tender boba in a creamy tea base makes for a refreshing and fun drink! You can flavor the tea or even the boba pearls in any way you like.

Course Drinks

Cuisine Asian

Keyword asian, boba, dairy-free, egg-free, nightshade-free, nut-free, protein sparing modified fast, PSMF, tea

Prep Time 30

Cook Time 1

Servings

Calories 118kcal

Author Jenny Ross

4 tea bags of choice such as black tea, green tea, jasmine tea, Thai tea, or cacao husk tea
3 cups boiling water
4 tablespoons heavy cream or coconut cream for dairy-free, or almond milk beverage for a lower calorie option
stevia glycerite or powdered monk fruit, to taste
pinch of salt

Get Recipe Ingredients

Prepare the boba pearls up to 5 days ahead. To do so, place the 1/4 cup cold water into a microwave-safe bowl (or small stovetop-safe pot) sprinkle the gelatin over the water and stir to combine. Allow the gelatin to rehydrate for 5 minutes.
Microwave for about 30-60 seconds, or until melted (or heat over medium heat in the saucepan until melted). Stir in the remaining ingredients.
Place a silicone mold onto a baking sheet and then use a dropper to portion the mixture into the wells of a silicone mold.
Refrigerate until set, about 30 minutes. Turn out of the mold. The pearls can be stored in a covered container for up to 5 days.
Prepare the tea by steeping the tea bags in the boiling water until desired strength. Let cool completely and chill, if desired.
To serve, divide the tea between two glasses. Stir in sweetener to taste, a small pinch of salt, and the cream. Add the boba pearls and serve with a boba straw (normal drinking straws have too narrow an opening to allow the boba pearls through).

Nutrition if made with almond or coconut beverage in place of heavy cream: Calories: 20 cal, Carbs: 1g, Fiber: 0g, Fat: 1g, Protein: 3g